Tag: vegetarian

German Red Cabbage

Posted on by Claire

german red cabbage

Although I often focus on main dishes (especially one pot meals), there’s a lot of value in being able to provide the perfect foil to your piece de resistance. This recipe is simple, but cooking shredded red cabbage for over an hour with vinegar, sugar, apples, and a few key spices makes for a delicious side. I ate this tangy sweet cabbage alongside a simple combination of sausage and white beans, and I think it would serve as a good complement to any kind of beans or any kind of pork. The vibrant purple of the resulting dish also makes it an easy way to provide a often much-needed visual pop to a meal.

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Red Lentil Dal

Posted on by Claire

red lentil dal

Back when I still ate meat regularly, my dad insisted on taking me to a highly recommended South Indian restaurant with an entirely vegetarian menu. I was skeptical that these dishes could live up to my favorite North Indian chicken and lamb dishes, but soon all thoughts of meat had left my mind as I eagerly dove into a veritable feast of curries, chutneys, raitas, masala dosa, and a mango lassi to top it all off. And the dals! These mysteriously delicious lentils, so different from what I was used to. Cooked until falling apart and heavily fragrant with spices. Here is my take on a red lentil dal (or masoor dal), in homage to one of my first realizations that vegetarian food could be just as tasty as its meaty counterpart.

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Cauliflower Rice

Posted on by Claire

cauliflower rice

Maybe you’ve already heard of cauliflower “rice,” but maybe not. The idea is to recreate the texture and flavor of rice using grated cauliflower. Seems strange, and I’ll admit to having been skeptical for a long time after first hearing the concept. But I finally tried my hand at it, and not only does this make for an amazing rice substitute when you need something to soak up a curry or stew, but it’s also quicker and more foolproof than cooking rice. I actually found myself preferring the ways in which this cauliflower rice differs from real rice – the slight toastiness lent from pan frying and the slight variety in sizes (unlike uniformly sized rice kernels, the grated cauliflower (depending on how you grate it) has some slightly larger and slightly smaller pieces).

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Garam Masala

Posted on by Claire

garam masala

I know I post a lot of spice mix recipes, but they’re really an easy way to get the most flavorful food out of your kitchen. The same basic spices (which will stay good for years when stored whole) can be recombined into many distinct mixes. Garam masala is one of my favorites. A staple of North Indian cuisine, the recipes can vary widely from one household to the next, but always involve some “warming” spices (such as cinnamon, cloves, nutmeg, and black pepper). So this is a great mix to adjust exactly to your liking, whether its changing the proportions, omitting some ingredients, or adding others (allspice, star anise, or a couple bay leaves would all fit nicely here); I like mine a little heavy on the cumin and chili peppers.

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Vegetarian Feijoada (Brazilian Black Bean Stew)

Posted on by Claire

vegetarian feijoada

If you are Brazilian or have been to Brazil and eaten authentic feijoada, let me apologize right now. Traditionally, feijoada is a stew of black beans with a variety of cuts of meat, so I’m sure I am being completely blasphemous by creating this vegetarian version. In place of the meat, I’ve used mushrooms and quinoa (a new favorite of mine) to add a variety of textures and flavors. If you’re like me and not totally vegetarian (I eat mostly vegetarian for health and cost reasons), feel free to use beef broth in place of vegetable broth and bacon fat in place of olive oil to add a little extra heartiness and smokiness, but you should also fare just fine without it.

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Roasted Curried Cauliflower

Posted on by Claire

roasted curried cauliflower

I’ve been trying to fit a lot into my life. All things I feel quite passionate about (this blog included), but sometimes it really makes me crave simplicity. Something that doesn’t require complicated techniques or rare ingredients or constant attention. So here’s what I threw together when I had a head of cauliflower that needed to be used. Nothing too crazy, just four ingredients and a hot oven. And the result, the aroma of curry as the edges of the cauliflower caramelize in the oven, soon ready as a versatile side.

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Habanero Infused Mezcal

Posted on by Claire

habanero infused mezcal

I’ve recently become obsessed with mezcal. Similar to tequila, mezcal is made with agave, but the plant is roasted before distillation, lending a pleasantly smoky flavor to mezcal that is missing from tequila. Since I happen to love the flavors that are usually paired with tequila (lime and salt? Orange juice and grenadine? Yes, please!) and also anything smoky (bacon, good barbecue, smoked cheeses, smoked salt – all irresistible to me), it’s really not all that surprising that mezcal has grabbed my attention. Of course, I couldn’t resist taking things a step further and infusing my mezcal with habanero peppers for a spicy punch on top of the smokiness.

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Pomegranate Asparagus Quinoa Salad

Posted on by Claire

pomegranate asparagus quinoa salad

Now that it’s spring, I’m weaning myself off of the soups and stews that kept me going all winter. This salad is a perfect match for the transition in seasons. In an homage to all the plants outdoors whose greenery is currently in full swing, this salad is full of green, with asparagus, spring greens, mint, and chives. Quinoa, toasted for maximum nutty flavor, keeps it filling while pomegranate molasses and fresh lime zest and juice add a little tartness and a little sweetness. I love food with a variety of textures, and this salad manages just that – chewy quinoa, crisp-tender asparagus, and crunchy walnuts.

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Roasted Chickpea Fajitas

Posted on by Claire

roasted chickpea fajitas

I’ve long loved roasting vegetables, but it’s only recently that I discovered how tasty roasted chickpeas can be. By coating them in spices and roasting, you can easily turn these healthy beans into your new favorite snack. Here, chickpeas are flavored with chili powder and cumin to form the perfect base for vegetarian fajitas. In case you can’t tell from my photo, my favorite part of fajitas is loading them down with toppings. I piled cilantro, lime wedges, salsa, sour cream, cheddar cheese, and diced avocado on mine, but these would even be good without extra toppings. I haven’t tried roasting beans other than chickpeas yet, but I can’t see any reason why this wouldn’t be equally delicious using black or pinto beans.

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Carrot Cake Muffins Baked in Eggshells

Posted on by Claire

carrot cake muffins baked in eggshells

Usually I’m all about taste, but every once in a while, I decide to cook something mostly for the visual impact. These muffins baked inside of eggshells were perfect for a spring brunch (where I also served scrambled eggs from the emptied out eggs – waste not, want not). You can use this technique with your favorite muffin or cupcake batter, but I decided that carrot cake muffins (a less sweet and more breakfast friendly take on classic carrot cake) with a “yolk” made from a cream cheese filling seemed like a great fit. I was pretty pleased with how these turned out, but I’d definitely do some things differently next time.

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